827. Breakfast Healthy Banana Split

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This is a breakfast version with smart healthy swaps of the famous banana spit dessert. A banana split is an ice cream dessert where a banana is split in half lengthwise, and three balls of ice cream are put between the halves (traditionally chocolate, vanilla, and strawberry). The lot is topped with copious amounts of whipped cream, chocolate sauce, and strawberry sauce, and a final sprinkling of flaked almonds. Continue reading “827. Breakfast Healthy Banana Split”

826. Aubergine Chips with Coriander Cashew Pesto

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I can’t imagine why anyone would hate aubergines. There’s really no wrong way to cook it. Case and point: this recipe is as simple as it gets. Slice the aubergines and either fry or bake them to a crisp. The fresh and vibrant coriander cashew pesto serves as the dip. Continue reading “826. Aubergine Chips with Coriander Cashew Pesto”

825. Breakfast Yogurt Granola Popsicles

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Ice cream for breakfast seem to be taking off! The recent boost in the healthification of so called naughty foods is finding a firm fan base. These breakfast popsicles are made up of natural yogurt lightly sweetened with honey, and swirled with a touch of jam and granola chunks. Continue reading “825. Breakfast Yogurt Granola Popsicles”

824. Espresso Chocolate Ice Cream (No-Churn)

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With this magical new way of making a no-churn ice cream, I want to throw out my ice cream maker!
All it takes is whipping cream and a can of sweetened condensed milk, plus whatever flavorings you want.
Today’s is a favorite of mine: espresso and chocolate shards. Continue reading “824. Espresso Chocolate Ice Cream (No-Churn)”

818. One Pot Lemon Curd

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There are some kitchen basics that seem just too complicated to make due to their arduous and finicky procedure which one must adhere to that it’s just not worth while to make unless it’s for a momentous occasion.
Think: lemon curd, creme patissiere, choux pastry and the like. So when I find a short cut yielding perfect results, I take it. Continue reading “818. One Pot Lemon Curd”